| | Directions | | In a large saucepan, bring water, stock and broth to a boil. Add noodles; cook uncovered, until tender, (about 10 minutes). Do not drain. Add vegetables, soup, and chicken; heat. Remove from heat and stir in sour cream. |
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| Ingredients | | - |  | 1 1/2 quarts water |
| - | | 16 ounces chicken broth |
| - | | 16 ounces chicken stock |
| - | | 6 1/2 cups uncooked wide egg noodles |
| - | | 2 cans cream of chicken soup |
| - | | 3 cups cubed cooked chicken (pre-cooked oven roasted is great) |
| - | | 1 cup sour cream |
| - | | 2 cups frozen vegetables |
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